Wednesday, July 4, 2012

She’s Not My Cherry Pie, She’s Our Cherry Pie

Were these "lips" merely a coincidence?
I think we all know the answer to that.
First of all, I’d like to apologize to Warrant for calling their song “Cherry Pie” the worst in rock history…I totally forgot about the abomination that is Jefferson Starship’s “We Build This City.” At least Warrant’s song had pie(s) in it. 

This delicious and super easy cherry pie features a crunchy, streusel-like crust, which as I joke about in the video, makes the best ice cream topping ever. It's such a natural pairing that I'm not sure it should even be served if there's no vanilla ice cream around. Of course you’re going to try and find the sweetest cherries you can, but if you don’t, please feel free to adjust the sugar amount below as indicated. Other than that, no alterations should be necessary.

Some of you may feel like sneaking some cinnamon in there somewhere, but I agree with the many who say that particular spice doesn’t pair well with cherries, and should be saved for the apples and peaches. 

Anyway, it’s the 4th of July, and I have food to eat, beer to drink, and fireworks to watch on TV. I hope you all have a fantastic holiday, and also that you give this classic summer pie a try soon. Enjoy!


Ingredients for One 9-inch Cherry Pie:
For the crumb topping:
1/3 cup rolled oats
1/2 cup slivered almonds
1/2 cup light brown sugar
1/3 cup packed all-purpose flour
3/4 teaspoon fine salt
6 tablespoons cold unsalted butter, cut in pieces
For the pie:
1 uncooked pie shell
2 pounds pitted cherries (reserve all juices!)
1/2 lemon, juiced
1/3 to 1/2 cup white sugar depending on sweetness of cherries
1/4 cup cornstarch
*Bake at 350 degrees F. for 1 hour and 15 minutes

View the complete recipe

23 comments:

Laura Riveros said...

Chef John, when do you do blind baking? By the way, this looks awesome! Can't wait to try it.

Axel14222 said...

Working even on the 4th of July. I continue to be impressed, Chef, but, even your fans would understand if you took the day off.

Marilyn said...

As a daughter and granddaughter of Michigan Sour Cherry growers, I have to say that sour cherries make a far tastier pie. Sweet cherries are better for just eating plain.

bdwilcox said...

Well Marilyn, that sounds more like sour grapes. :)

bdwilcox said...

Oh, BTW, the official worst song ever is "Just a friend" by Biz Markie.

Anonymous said...

Chef John can you do possibly your version or take on kentucky fried chicken i just think your version would be amazing
Thank you :)

GraceGrapes :) said...

Chef John :
Here's what I did when I tried your amazing cherry pie.
After I pulled it out of the oven, I got some of my leftover crumb topping,whisked it together with some vanilla bean ice cream ,refrigerated it with the pie, and when I was ready to serve,I sprinkled the vanilla almond crumb topping on top of the pie,and it was DELICIOUS.. I'm not kidding.

I hope you try this,pls reply :)

Chef John said...

i might cook the raw crumb first, but if you say its DELICIOUS then never mind :)

Chef John said...

i only blind bake for pies that dont have long cook times.

Dan and Hilary said...

I was going to ask about sour cherries as well, as I have always been told that is what you would use for a dish like this. That is one reason I have never made cherry pie, because I never see sour cherries anywhere.

Chef John, what do you think, sweet or sour?

Chef John said...

Yes, I assume sour are much better, but this was great too!

redforever said...

An easier shortcup for the topping is to cut the flour into the flour and brown sugar and then simply mix in the nuts and rolled oats:)))))

Food Junkie said...

Sour cherries are generally considered as "pie cherries" but unless you live somewhere where they grow them and can buy them off the farm you will be hard pressed to find them fresh. Most of the crop goes straight into ready made pie fillings and such. That said I don't see how a pie made with any type of cherry wouldn't be delicious.

Ritsin said...

Good timing Chef John. I just picked all the cherries off of my tree (sweet cherries) and used them in your recipe. A cross between a cherry crisp and cherry pie - amazing. Thanks for another great recipe.

Anonymous said...

Great recipe. I will definitely buy a cherry pitter. My finger tips are still stained three days later...

Alek Stang said...

My wife and I made this last week. However, we did not have enough cherries so we supplemented with a mango. Surprisingly it turned out to be an amazing pie and that crumble topping is to die for.

Julia said...

Chef John, I know this comment is very late and the question is most likely ridiculous. Nonetheless, would this work without the almonds? I know it wouldn't as delicious, but I feel like less delicious pie and being alive would be better for my allergic sister...

Chef John said...

Of course!! :)

BigMike said...

Thought you might want to know Grace Slick agrees with you...

Roland Konlechner said...

at 2:30 - how about the ol' spata spata?

Ligeia said...

Dear Chef John, I made this pie on Mother's Day for my parents, my hubby and some friends, and it was a raving success! I'm afraid from now on I'm gonna have to bake pies for every family occasion, bbq and party ever.
And btw, I had some leftovers from the ingredients, and the next weekend I made little cherry and almond crumb cupcakes in the muffin pan for just me and my husband, and those turned out amazing, too.
Thank you so much for another great recipe, this one's definitely a keeper! :)

Supa Fly said...

Hi Chef John I am new to your site and would like to try this recipe as my kids love cherry pie! However they are allergic to nuts. So instead of almonds should I add more rolled oats or more flour?? I'm a dumbie when it comes to cooking.

Thx

Chef John said...

Just leave them out! Enjoy!